Seafood Stuffing Recipe
User Reviews
5.0
9 reviews
Excellent
Seafood Stuffing Recipe
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This seafood cornbread dressing recipe (or stuffing!) is brimming with tender clams, crab meat, and shrimp. It's a bit exciting for the holidays, but feels right at home alongside your favorite comfort foods!
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Ingredients
- ½ cup unsalted butter
- 1 cup chopped onion
- 1 cup chopped celery
- 1 bell pepper seeded and chopped (any color)
- 2 cloves garlic minced
- 12 ounces dried cornbread stuffing mix
- 8 ounces cooked crabmeat drained
- 6 ounce can chopped clams drained
- 6 ounce can tiny shrimp drained
- ½ cup chopped parsley
- 2 tablespoons Old Bay seasoning
- 1 teaspoon dried sage
- 2 cups seafood stock
- 1/3 cup heavy cream optional
Instructions
- Preheat the oven to 350°F. Set out a 9 x 13-inch baking dish and grease the bottom and sides with extra butter.
- Chop the onion, celery, bell pepper, garlic, and parsley. Open and drain the cans/tubs of seafood.
- Set a large sauté pan over medium heat. Add the butter to the pan. Once melted add in the onion, celery, bell pepper, and garlic. Lightly salt and pepper the vegetables, then sauté for 3-5 minutes to soften.
- Next, stir in the cornbread stuffing mix, drained seafood, parsley, Old Bay, and dried sage. Mix well to combine.
- Pour the seafood stock and heavy cream over the dressing mixture. Gently fold to make sure the mixture is moistened throughout. (If making a dairy free recipe, substitute plant-based butter in this recipe, and omit the heavy cream, or swap it for cashew cream.)
- Spoon the seafood stuffing into the prepared pan. Bake for 25 minutes, uncovered, until the top is golden and crispy. Serve warm.
Notes
- Cool the dressing completely before covering the dish with plastic wrap or foil, or transferring to an airtight container. Leftover stuffing with crab and clams with keep well in the fridge for up to 3 days.
- Seafood dressing can be frozen and baked at a later date. Make the recipe up until you spread the dressing into the baking pan. Then wrap the pan tightly in aluminum foil, and freeze for up to 2 months. Thaw completely in the refrigerator overnight before baking.
- Pro Tip: If planning to freeze, prepare the seafood cornbread dressing in a recyclable aluminum baking dish. That way it easily goes from freezer, to fridge, to oven.
Nutrition Information
Show Details
Serving
3oz
Calories
186kcal
(9%)
Carbohydrates
19g
(6%)
Protein
8g
(16%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
52mg
(17%)
Sodium
498mg
(21%)
Potassium
213mg
(6%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
690IU
(14%)
Vitamin C
14mg
(16%)
Calcium
69mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16- 20 servings
Amount Per Serving
Calories 186 kcal
% Daily Value*
| Serving | 3oz | |
| Calories | 186kcal | 9% |
| Carbohydrates | 19g | 6% |
| Protein | 8g | 16% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 52mg | 17% |
| Sodium | 498mg | 21% |
| Potassium | 213mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 690IU | 14% |
| Vitamin C | 14mg | 16% |
| Calcium | 69mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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